Wait, if the bottom gets crispy and is your fave, then why not keep in pan and get all sides like that?
NOW I'm confused.
The bottom was like that due to being able to use the glaze all over except bottom. In a pan you simply glaze the top. It was my favorite part when part of the overall bite mixed with a scoop of taters
I did a meatloaf on the kettle last summer on top of a lava grill stone, it was bacon wrapped which is damn good but I need to try it moulded out like that and crispy the bottom crust.
Agreed, you will love it. It did not have the texture of meatloaf either, I did not over work the meat and it was like a fresh ground burger texture wise.
Edited by JoynersHotPeppers, 14 January 2017 - 09:37 PM.